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Wednesday, June 6, 2007

Kashta

Kashta is one of two basic dessert fillings used in many Middle Eastern desserts such as some versions of Katayef, the other being a nut filling. In Lebanon one would buy already made Kashta from pastry shops or buy the canned clotted cream variety (which I am not too crazy about). This recipe gives excellent and tasty results every time and is the best substitute for the real thing.

Ingredients:

3 cups milk powder

1/4 cup white flour

4 cups of water

Preparation:

Mix all ingredients in a bowl, and heat at medium temperature, while stirring constantly with a wooden spatula so that the milk doesn’t harden.

After the mixture boils, leave it to cool for 5 minutes, then pour the contents onto a large pan. After few minutes remove the kashta that has formed on top of the content, wait for a few minutes, then remove the new layer of kashta that has formed again, and so on.

About Lebanes Recipes Blog

The Lebanese Recipes Kitchen is a food blog offers a range of healthy & home-style Lebanese recipes from savory to sweets. Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.